Cuchifritos

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Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) refers to various fried foods prepared principally of pork[1] in Spanish and Puerto Rican Cuisine. In Spain, cuchifritos (or cochifrito) are a typical dish from Andalusia and Extremadura. Also called cochifritos, the dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla (blood sausage), papas rellenas (fried potato balls stuffed with meat), chicharron (fried pork skin), and other parts of the pig[1] prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient.[1] Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.

Origin[edit]

The term used to refer to small, fried parts of a pig. It derives its name from the word cuchí, short for cochino or pig and frito, which describes something that is fried. Cuchifritos may also refer to restaurants that serve this type of food.

In New York City[edit]

In New York City, vendors advertising cuchifritos are particularly notable because they tend to make use of colorful external lighting and big, flashy signs that quickly catch the eyes of passersby. These establishments dot Puerto Rican and Dominican areas of New York City, particularly Spanish Harlem, Hamilton Heights, Washington Heights, South Bronx, Brooklyn, and other primarily Puerto Rican and Dominican neighborhoods.

Puerto Rican Dishes[edit]

Most cuchifrito vendors also sell white rice with stewed beans and Arroz junto.

Fried dishes served in a cuchifrito:

  • Alcapurrias - starchy dough from eddoe and green banana or cassava, filled with picadillo, and fried.
  • Bacalaítos - a pancake-like batter containing salted codfish, flour, water or beer, sofrito, spices, and herbs.
  • Empanadias - empanadas or turnovers.
  • Mofongo - fried plantains or starchy root vegetables mashed with broth, olive oil, chicharrón, garlic and seasoning.
  • Morcilla
  • Rellenos de papa - mashed potatoes stuffed with picadillo or cheese, then deep fried.
  • Pionono -
  • Plátanos rellenos - mashed sweet plantains stuffed with picadillo or cheese, rolled on to cornmeal for a crispy layer before deep fried.
  • Pasteles - root tamales wrapped in banana leaf.

In media[edit]

New World cuchifritos and cuchifrito establishments have appeared regularly in the Bronx Flavor television series hosted by Baron Ambrosia. Episodes such as "Cuchifritos of Love" document the history of the food and its distinct role in Nuyorican cuisine and identity.

See also[edit]

References[edit]

  1. ^ a b c Glaser, Milton; Snyder, Jerome (August 7, 1972). "Food: Up from Cuchifritos". New York Magazine. pp. 43–45. Retrieved 16 June 2015. 

External links[edit]